Ingredients
| 1 Tbsp. olive oil | 1 med. onion, chopped |
| 2 tsp. chili powder | ½ tsp. ground cumin |
| ½ tsp. granulated garlic | ⅛ tsp. ground cinnamon |
| 1 tsp. dried oregano | 2 cans diced tomatoes with green chiles in liquid |
| 1 can hominy, drained and rinsed | 1 can red kidney beans, drained and rinsed |
| 2 med. zucchini, cut into chunks | Salt and freshly ground black pepper |
| 1 c. roasted red bell pepper, diced | ¼ c. fresh cilantro |
Preparation
1. In a heavy 4-quart Dutch oven, heat oil. Stir in onion and cook over medium-high heat, stirring frequently, till it softens, 2 to 3 minutes.
2. Lower heat to medium. Stir in chili powder, cumin, garlic and cinnamon; cook for 1 minute. Stir in oregano. Add tomatoes, hominy, beans and zucchini. Season to taste with salt and pepper. Bring to a boil.
3. Cover, reduce heat and simmer till zucchini is tender but still firm, 8 to 12 minutes. Stir in red pepper and cilantro just before serving. Ladle into bowls and top with lime wedges and cheese.
